Even if one has no intentions of hitting some golf balls at the new FlyingTee in Jenks, a visit to one of its dining facilities can be well worth the trip.

The first-floor Sports Bar has a long and varied menu, everything from chicken wings, fried chicken and pizza to burgers, ribs and fish and chips. The atmosphere is casual.

Ironwood is on the second floor. It features a variety of meats and veggies cooked on three glassed-in rotisseries in view of the diners. It also has sandwiches, salads, desserts and cast iron-seared entrees. It’s upscale-casual with an emphasis on wood and iron decorative touches.

The third floor holds the smallest dining area, Flite, open only for dinner Thursday through Saturday. It features flights of food items, such as duck two ways and carpaccio with three dressings. It has private rooms and patios with sweeping views up and down the Arkansas River.

Bar areas are on every level, including the patios. Televisions are everywhere.

“We’re not a snack bar,” said Ryan Tawwater, who owns FlyingTee with Jon and James Volbrecht. “We are state of the art in golf, and we wanted a dining experience to match.”

We chose to dine at Ironwood when we met some friends there recently for dinner. We sat at a table in front of the big rotisseries. Chickens were cooking on the horizontal rotisserie, and meats and veggies were being circulated over flames on the two vertical rotisseries.

“There was a learning curve to the rotisseries,” Tawwater said with a grin. “We had to try a lot of prime rib to get it right.”

We decided to share an appetizer and chose stuffed mushrooms ($9). No regrets here. We were told the mushrooms were baby portobellos, also known as crimini, and they were stuffed with blue and cheddar cheeses and topped with shaved Parmesan, the latter a difference-maker. They were hot, earthy, cheesy and yummy.

The burger was a monster. It was loaded with a traditional patty, a mound of shaved rotisserie prime rib, lettuce, bright-red tomatoes, cheddar cheese and horseradish mayo. The prime rib was tender and flavorful.

The veggie gyro was full of rotisserie-cooked veggies, including zucchini, red pepper, portobello mushroom and avocado, along with mixed spring lettuces, all wrapped in naan bread and served with a garlic cheese cucumber yogurt sauce. It was the most flavorful and complex dish we had.

The nicely seasoned one-rib chop was juicy and tender, and the sizable rib-eye was a little crispy on the outside and cooked medium-rare, as ordered.

The burger and gyro came with excellent, thin-cut fries sprinkled with coarse-ground salt, and the chop and steak were served with tasty garlic-rosemary roasted potatoes cut into wedges and long, fat asparagus. As with almost all asparagus of that size, the stalks were more fibrous than tender.

We had our eyes on creme brulee ($7) for dessert but were told by our efficient server, Kortnie, that the kitchen was out of it that night.

Fuad Baitari is executive chef over a large kitchen staff. The three dining areas and patios can seat more than 900 customers.

The full bar carries a few wines and a varied line of beers — imported, local craft, domestic — including 12 on tap.

Tawwater said when there are waiting times for golf on the weekends, the restaurants tend to fill up, too. Valet parking is available at those times, and the vast parking lot — part of the RiverWalk Crossing complex — is available all of the time.

This is the first FlyingTee anywhere, and Tawwater said he expects the menu to evolve over time.

“We are serious about making this as much a dining destination as it is a golf destination,” he said.